INGREDIENTS:

• 1 1/2 cup onion, finely chopped 
• 4 to 6 cloves of garlic, finely chopped 
• 1 tablespoon fresh thyme leaves (or 2tablespoons dried leaves) 
• 2 teaspoons salt 
• 2 teaspoons ground black pepper
• 1 tablespoon ground pimiento (allspice) 
• 1/2 teaspoon ground nutmeg 
• 1 teaspoon ground cinnamon 
• 1/4 cup of soy sauce 
• 1 very hot pepper, chopped, 
• or teaspoon hot pepper oil 
• 1 leg of goat with bone in

1. Mix or puree together the onions, garlic, soy sauce, and spices to form a paste.
   
2. Pierce the leg of goat all over and rub the paste all over the meat. Any unused paste (also known as "jerk rub" can be stored in a glass jar in the refrigerator for up to a month for later use).
   
3. Cover or wrap in foil and refrigerate overnight to allow spices to penetrate meat.
   
4. Preheat the oven to 400 F. Sear the meat loosely covered with foil in a roasting pan at 400 F for 15 minutes and then reduce heat to 350 F. Roast meat for another hour or two depending on weight() until the internal temperature reaches 150 to 160 F.
   
5. Remove the foil for the last 15 minutes of cooking. 
   
6. If you use a tougher cut such as a neck roast for cooking, plan on a longer cooking time and on marinating the meat in a mixture of beer and lemon juice overnight.
   
7. Put the jerk rub on it in the morning and then cook in the afternoon
   
   

INGREDIENTS:

• 1 leg of lamb, approximately 4-1/2 6 lbs.
• Half a lemon
• 2-3 cloves of garlic, sliced
• Large handful of roughly chopped fresh rosemary
• 4 tablespoons olive oil
• Salt and fresh ground black pepper

PREPARATION:

1. With a sharp knife, make a number of incisions into the skin of the lamb and push 1-2 slivers of garlic into each incision.
2. Squeeze the juice of the lemon over the lamb and then sprinkle with the chopped rosemary.
3. Add the olive oil and rub in well, pushing some of the rosemary into the incisions with the garlic.
4. Season with the salt and pepper before placing in a large ziplock bag or loosely covered in a non metal container and leaving to marinate for at least an hour, or overnight if possible.
   
5. Roast the leg in a sturdy roasting pan in a preheated oven at 325°F. Allow 10-12 minutes per lb. plus an extra 20 minutes for pink meat, 13-14 minutes per lb. plus 20 minutes for medium and 20 minutes per lb plus 20 minutes for well done.
   
   

INGREDIENTS:

• 3 cups chopped cooked goat meat
  
• 1 clove garlic, peeled
  
• 1 medium onion
  
• 1 tsp rosemary, crumbled
  
• 4 tbsp butter
  
• 2 tbsp flour
  
• 3/4 cup broth
  
• salt
  
• freshly ground pepper
  
• 4 medium potatoes, cooked and mashed (about 3 cups)

PREPARATION:

1. Preheat oven to 375oF.
   
2. Combine meat, garlic, onion and rosemary. Chop until fine in a food processor.
   
3. Melt butter in skillet and stir in flour. Cook for a few minutes until smooth and blended.
   
4. Slowly add broth. Stir and cook until gravy is thickened, cooking at least 5 minutes to get rid of raw flour taste.
   
5. Add meat mixture, stir to blend, and add salt & pepper to taste.
   
6. Spoon into 1-1/2 quart casserole or deep pie dish. Spread the mashed potatoes on top and cover evenly to edge of casserole.
   
7. Make a criss-cross design with at fork. Bake for 35-40 minutes or until meat is bubbling hot and potatoes are browned.
   
   

INGREDIENTS:

• 1 1/2 lbs. ground sheep
  
• 3 cups chili beans
  
• 1 (14 1/2-oz.) can chopped tomatoes, undrained
  
• 1 1/2 (14 1/2-oz.) cans tomato sauce
  
• 1/2 cup chopped black olives
  
• 1 cup water
  
• 1 tsp. salt
  
• 1 tsp. black pepper
  
• 1 tsp. red pepper
  
• Chili powder to taste
  
• Chopped onion for garnish
  
• Shredded pepper-Jack cheese for garnish

PREPARATION:

1. In Dutch oven, brown sheep over medium heat, stirring to break up.
2. Drain and discard excess grease.
3. Add all remaining ingredients except onion and cheese.
4. Simmer for about 4 hours.
5. Serve with chopped onion and grated cheese. Good with corn bread.
   
   

INGREDIENTS:

• 2 lbs. of goat meat
• 1 Onion (chopped)
• 1 Tomato (chopped)
• 1/4  Jalapeno
• Garlic
• Colorific (Paprika for example)
• Viegar
• 1 T Butter
• Cummin

PREPARATION:

1. Wash the goat meat in lemon juice and then put it in a bowl with boiling water on it to lose the smell.
2. Put in the pan with all the ingredients (if possible let it marinate for one or two hours). Then turn the heat on until it starts to cook.
3. Add water to cover it all. Keep checking the water. You don't want a soup, but you also don't want it to be without sauce. One tip: if yu stick in a fork and see the meat is soft and there is plenty of sauce, you don't need to add any more water. Just let it cook and let the sauce get thicker.
4. Serve with potatoes and white rice with the sauce over them